Easter Bunny Cream Tart

Thaw puff pastry sheets according to instructions on package.

Print off bunny template onto sheet of paper (from Ku'uipo Vea Blog) (or you can make your own template) and cut out. Place template on top of 1 puff pastry sheet, then trace around template with a sharp knife, cutting out the shape of the bunny. Repeat with second pastry sheet. Any extra pastry you can cut out into mini circles with a cookie cutter.

Place pastry cutouts on a baking sheet covered with parchment paper and bake according to instructions, make sure they are a light golden brown. Remove from oven and cool completely.

While pastries are baking, mix together the cream cheese, powdered sugar and vanilla extract until creamy. In a separate bowl, beat the heavy cream into a stiff whipped cream. Fold into the cream cheese mixture until incorporated and put into a piping bag fitted with a large cylinder tip.

Once bunny is cooled, pipe cream cheese mixture onto bunny #1 and place second bunny on top. Pipe more cream cheese mixture onto the top.

Decorate as desired. (See tip.) Use any remaining cream cheese mixture for your extra round puff pastries and decorate. Or, you can also use it as a dip for fruit. Enjoy!